Tangy Cocktail Franks
1 jar (12 ounces) currant jelly
2/3 cup chili sauce
2 teaspoons prepared mustard
2 tablespoons lemon juice
1 pound cocktail franks or regular hot dogs cut in 1-inch slices
1 can sliced pineapple tidbits, drained, quartered
dash ground cayenne or chipotle pepper, optional, or to taste
In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice.
Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes.
Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks
Pairs Well With
A tasty appetizer everyone will enjoy. Serve with decorative toothpicks. You can double the cocktail franks in this recipe.